How to Make Cinnamon-Raisin Bagels
I promised my mom this recipe, along with step-by-step instructions. During her recent visit, these bagels made for a wonderful and easy breakfast. They have a crispy exterior and a chewy, soft interior. Shaped bagel dough rests in the fridge over-night, so the bulk of the work is done the day before. It doesn't take much time in the morning to boil, bake, and serve fresh bagels. If you don't like Cinnamon-Raisin bagels, refer to the info at the bottom of the post for other varieties.Ingredients:
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Directions:
1. Mix the flour, cinnamon, and salt until well combined. Dump onto the counter top and make a well in the center.
2. Dissolve the yeast and malt powder in the water and pour into the middle of the well. Bring together the wet and dry ingredients, and knead for at least 5 minutes until the dough is very smooth. The dough will feel firm.
3. Once the dough is very smooth, knead in the raisins until well combined.
4. Using a scale, divide the dough into 12 equal pieces (approximately 130 grams each) and form each piece into a round ball. It is important to make each bagel the same size so they bake evenly.
5. Flatten the ball into a disc with the heel of your hand. Fold part of the dough towards the middle and press together with the heel of your hand.
7. Fold the dough in half and flatten the seam with the heel of your hand.
8. Roll the dough into a rope about 9-10 inches long, and taper slightly on one end.
4. Using a scale, divide the dough into 12 equal pieces (approximately 130 grams each) and form each piece into a round ball. It is important to make each bagel the same size so they bake evenly.
5. Flatten the ball into a disc with the heel of your hand. Fold part of the dough towards the middle and press together with the heel of your hand.
6. Repeat on the other side by folding the unfolded part of the dough towards the center, like this:
7. Fold the dough in half and flatten the seam with the heel of your hand.
8. Roll the dough into a rope about 9-10 inches long, and taper slightly on one end.
9. Place the dough seam-side up and peel apart the seam on one end. Flatten the open portion of dough.
10. Curl the rope of dough and insert the tapered end into the opened seam. Wrap the seam around the tapered end and pinch to seal. You can put your index and middle finger through the hole, while holding the bagel upright to roll slightly back and forth to smooth the seam.
11. Turn the bagel so that it is seam-side down and place on a towel-lined a baking sheet that has been dusted with flour. Make sure to leave spaces in between them so they have room to rise and don't stick to each other. Cover with plastic wrap and refrigerate over night to develop flavor and to let the gluten relax.
To Boil and Bake:
Directions:
1. Preheat the oven to 500F.
2. Take the bagels out of the fridge. You can see that they do rise over night.
to dry. By poaching bagels before baking, the simmering water activates the yeast and gives the baked surface a beautiful sheen. The malt also helps to develop color.
4. After a couple of minutes, the bagel's surface will be tacky. Place the baking tray into the oven and splash a couple of tablespoons of water on the side of the oven to create some steam. Close the door immediately and bake for 12-15 minutes, rotating for even color after about 10 minutes.
5. Remove from the oven and transfer the bagels to a cooling rack.
Yield: 12 bagels.
Some Bagel-Making Info:
- If you don't like Cinnamon-Raisin, no problem! Take the cinnamon and raisins out of this recipe and replace with any spice, herb, zest, nut, or dried fruit. Try Cranberry-Walnut with Orange Zest, Blueberry, or make your own "Everything" bagel with multiple seeds and seasonings. The options are endless.
- If you like poppy seed or sesame seeds on your bagel, sprinkle them on right after poaching so the seeds stick while they bake.
- Make mini-bagels by dividing the dough into smaller portions. Baking time will need to be adjusted slightly.
- Make sure to use high-gluten bread flour to develop a chewy bagel.
- Try substituting 25 % of the flour with whole wheat or other flours for a more nutritious bagel.
- Storing: Bagels are best right out of the oven but you can enjoy them over a few days. Allow them to cool completely. Wrap them in a paper bag and seal in a plastic bag. Place in the fridge. To reheat, brush the surface lightly with cold water and bake in a moderate oven or place under the broiler to toast. Alternatively, I slice them in half, place them in a plastic freezer bag and freeze. Remove them from the freezer and let thaw in the bag. I like to spread on bit of butter and place them under the broiler to toast.
Tagged as: [ howto pastry recipes ]
Posted by Kimberley Slobodian on May 25, 2007
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